Copyright 1999, The Barefoot Contessa CookbookThis was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.
Show: Food Network Specials
Episode: All Star Desserts
(half recipe amounts in parenthesis)
1 pound unsalted butter (8 oz)
2 pounds plus 2 ounces bittersweet chocolate chips, divided (1 lb, 1 oz)
7 eggs (3 + 1 yolk)
3 tablespoons instant coffee powder (1.5 Tbs)
2 tablespoons real vanilla extract (1 Tbs)
2 1/4 cups sugar, 1 lb (8 oz)
1 1/4 cups all-purpose flour, 6.5 oz (3.25 oz)
1 tablespoon baking powder (.5 tbs)
1 teaspoon kosher salt (.5 tsp)
3 cups diced walnut pieces (1.5 c)
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan or two 9×13 cake pans.
Melt together the butter and 1 pound 6 oz (11 oz) chocolate chips in microwave. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 (6(ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.